Creamy Chicken Enchilada Soup: A Cozy Indulgence for All
A warm and comforting soup that’s perfect for cold days, combining tender chicken, enchilada flavors, and creamy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant.
- Add shredded chicken, chicken broth, black beans, corn, enchilada sauce, chili powder, and cumin. Stir to combine and bring to a simmer.
- Reduce heat and stir in the heavy cream. Heat through.
- Top with shredded cheese and let it melt before serving.
Notes
- For extra flavor, add diced jalapeños.
- Can be served with tortilla chips or bread on the side.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Creamy Chicken Enchilada Soup, soup, chicken soup, cozy recipes